Creamy Pumpkin Carrot Curry Soup ( Plant Based)

Happy Halloween everyone!!! I wanted to create a simple pumpkin recipe and was working with minimal ingredients in my kitchen, because I haven’t made it to the market this week.

So I had a pumpkin sitting on my dining table and I wanted to create something yummy with it. Grabbed some carrots, soaked some cashews and prepared this delicious super easy soup!


1 small sized pumpkin ( the smaller ones work best for cooking) or use 1/2 can pumpkin puree

2 large carrots peeled and diced

1 teaspoon better than bouillon vegetable base soup broth

1 teaspoon curry powder

1/4 teaspoon turmeric

1 teaspoon coconut sugar

Salt and pepper to taste

1/3 cup cashew cream ( soak 1 cup cashews for at least an hour drain and add to high speed blender. Add in 1/3 cup water and blend to a creamy consistency)

3 tablespoons water


Slice the pumpkin in half take out the seeds only and place face down on a baking sheet. Bake for 25 minutes. Scoop out 1 side of the cooked pumpkin and add to your high speed blender. Add in carrots 1/3 cup cashew cream, seasonings, broth mix and water. Blend to a a creamy consistency. If you have a vitamix blend the soup to heat and fully cook on the high setting. If not then add to a pot and heat thoroughly. Once cooked add the soup to the other half of the pumkin.


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